12 ounces bacon, cut into 1 inch pieces or bacon bits
1/3 cup apple cider vinegar
3Tb granulated sugar
1 Tb Dijon mustard with or without seeds
½ ts salt, for seasoning
Ground black pepper
1tb of minced fresh garlic, 3 cloves
1/2 c chopped fresh parsley
1/2 c chopped fresh green onions or white onions
Instructions
Scrub the potatoes and cut any large potatoes in
quarters so that all of the potatoes are
approximately the same size. Place the potatoes
and salt in a large pot and cover with cold water.
Bring to a boil. Reduce heat and simmer the
potatoes for 15 to 20 minutes or until tender when
stabbed with a fork. Using a colander, drain the
water. Return the potatoes back to the pot,
allowing the potatoes to steam dry for a couple
minutes.
While the potatoes are boiling, set another large
pan over medium heat and add the bacon strips or
bits into the pan. Cook the bacon, stirring
occasionally, until crispy. Do not crowd. Once
the bacon is done, remove the pot from the stove
and use a slotted spoon to remove the bacon pieces
to a plate or bowl while leaving the bacon grease
in the pot, about 1/4 cup. If you do not have
enough bacon fat, just add oil to make about 1/4
cup.
Slowly and carefully add vinegar, sugar, Dijon,
salt, and pepper to the pot of bacon grease. Place
the pot back on the burner, bring the mixture to a
simmer, and stir for a couple of minutes. Stir the
minced garlic and white onions if using into the
mixture and cook for 30 seconds to 1 minute, until
the garlic starts to turn a light golden.
Remove the pot from the heat and pour on to the
potatoes, gently mixing until potatoes have
absorbed all of the liquid. Carefully fold in the
cooked bacon pieces and chopped parsley and green
onions if using.
Transfer the potato salad to a serving dish and
serve hot or warm.
Originally Submitted
5/13/2024
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